Surly Imperial Brown Update

Got full attenuation on my wort, 78% using US-05 dry yeast. Started with an OG of 1.088 and finished at 1.020. This leaves it at a hair over 9% alcohol level. Initial small sampling indicates that all is well, no alcohol flavor, at all!!!!!!!!!!!!

Excellent initial flavor, I will let it carbonate up a little bit before I have a pint and can fully qualify it.

It has been 5 weeks since the beer was brewed, time can only make it better I suppose, but we'll see.